This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu and Appa Ramachandran for the photos!

FoodBuzz

Monday, April 6, 2009

Tingalnagavalli is a function celebrated on the 30th day after a wedding. It was customary to have a nalangu or a get together on this day where the bride and groom were fussed all over once again.

On my Tingalnagavalli day, though we did not have any traditional ceremonies, my father-in-law decided to invite all his friends for dinner. My mother-in-law prepared an elaborate and delicious dinner, while I ran around assisting her. My sister-in-law and me served the sumptuous hot meal on the green banana leaves. The guests treated themselves amidst good humour and animated chatters. They praised and blessed my mother-in-law for the delicious and lavish dinner. I was taken aback when I heard my father-in-law’s loud statement – “Thair pachadi was very good!” That dish was my meager single handed contribution for the dinner! When I come across men who keep pecking about even a minute shortcoming in the meal, or the ones who keep a long drawn poker face even if you had served the heavenly nectar on their platter, I always remember my father-in-law for his thoughtfulness and culture. His comment not only made me happy by enriching my self esteem, but it also inspired me to learn more.

He savored my simple vellarikkai menthya kuzhambu with paruppu chutney and roasted papad with the same excitement and relish, as he would the rich and complicated Bisibele Bath.

2. Scrape (Peel can be retained if preferred) and cut the cucumber into cubes discarding the seeds if they are hard.

3. Add salt and sambar powder to the tamarind juice.

4. Heat oil in a pan and add the mustard seeds.

5. When it splutters add the fenugreek seeds and the Bengal gram dal.

6. When it becomes golden in colour add the asafoetida powder and broken red chillies.

7. Add curry leaves and pour the seasoning into the tamarind juice and boil.

8. When it starts to boil add the cucumber cubes .

9. Cover with a lid and cook on slow fire.

10. When the cucumber is glassy and done make a paste with rice flour and water and add it to the kozhambu.

11. Switch off flame when the kuzhambu thickens giving out a heavenly aroma.

Relish the hot spicy and tangy menthya kuzhambu with hot rice and a spoon of thick ghee.

We've got few enquiries on the versatile sambar powder from this post, which finds uses in so many dishes and recipes in this blog, other than just Sambar! We will do a post very soon on Sambar powder to answer all those questions!

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Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.